Slice <quantity>1</quantity> green chili

Soak <quantity>½<unit>cup</unit></quantity> of peeled raw peanuts for 1h. Discard the water and add the peanuts to the blender, together with the chopped green chili and <quantity>1<unit>tbsp</unit></quantity> of chopped coriander stems

Add <quantity>⅓<unit>cup</unit></quantity> of water

Blend until smooth

Add <quantity>⅓<unit>cup</unit></quantity> of water and blend until combined

Strain the peanut milk through a fine mesh sieve, pressing to extract all the liquid. Place on the refrigerator to chill

Chop <quantity>1<unit>tbsp</unit></quantity> of coriander stems

Cut <quantity>3</quantity> cherry tomatoes into 6 equal parts

Slice <quantity>1</quantity> cleaned barramundi fillet into <quantity>0.5<unit>cm</unit></quantity> thick slices

Combine the chopped coriander stems with <quantity>1<unit>tbsp</unit></quantity> of sesame oil and salt to taste

Add the juice of <quantity>½</quantity> lime and mix to combine

Season the fish with ½ of the mix

Add the other ½ of the mix to the chopped cherry tomatoes

Season the peanut milk with salt to taste and <quantity>1<unit>tbsp</unit></quantity> of sesame oil

Add the juice of <quantity>½</quantity> lime and combine

Transfer ½ of the fish slices to each plate and garnish with the chopped cherry tomatoes

Add fennel flowers to taste

Add the peanut milk until it covers the edge of the dish. The barramundi ceviche with peanut milk is ready

Enjoy!